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All groups → All products → Cakes → Mosoblkhleb cakes → Airy nut cake [Ivanteevka] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Airy nut cake [Ivanteevka] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 413.4 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85212.51 212.19 —   —   99.75 211.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 124.45 104.53 82.50 102.67 —/0.80 —/1.00 
Raw egg white12.0 53.20 6.38 —   —   0.9450.50 
Roasted kernels97.5 37.34 36.41 52.00 19.42 1.00 0.37 
water—  37.02 —   —   —   —   —   
Sign up74.0 19.52 14.44 8.57 1.67 44.56/11.39 8.70/2.22 
Vanilla powder99.852.39 2.38 —   —   99.80 2.39 
Cocoa powder [Skurikhin]95.0 2.07 1.96 15.00 0.31 2.00 0.040
Cognac—  0.28 —   —   —   —   —   
Wine—  0.20 —   —   —   20.00 0.040
Total378.31 30.01 124.07 54.70 226.11 
Output in finished product84.7 350.32 27.8  114.89 50.6  209.38 
Mass fraction by dry matter350.32 32.8  114.89 59.8  209.38 
To the aqueous phase76.9  
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